Effects of natural compounds on microbial safety and sensory quality of Fior di Latte cheese, a typical Italian cheese.
This work presents a preliminary study to assess the efficiency of plant essential oils as natural food preservatives in Fior di Latte cheese. Selected compounds were directly dissolved into Fior di Latte brine. Packaged Fior di Latte samples were stored at 10 degrees C for about 6 d. The cell loads of spoilage and useful microorganisms were monitored to calculate the microbial acceptability limit. Results show that some tested compounds were not acceptable by the panel from a sensorial point of view. Most compounds did not affect the microbial acceptability limit value to a great extent, and only a few such as lemon, sage, and thyme markedly prolonged the microbial acceptability limit of the investigated fresh cheese. Moreover, the above active agents exerted an inhibitory effect on the microorganisms responsible for spoilage without affecting the dairy microflora.
Gammariello
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Istituto per la Ricerca e le Applicazioni Biotecnologiche per la Sicurezza e la Valorizzazione dei Prodotti Tipici e di Qualità, Università degli Studi di Foggia, Via Napoli, 25-71100 Foggia, Italia.
Di Giulio
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S
Conte
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Del Nobile
M A
MA
D000890:Anti-Infective Agents / Q000494:pharmacology*; D001419:Bacteria / Q000187:drug effects* / Q000302:isolation & purification; D002611:Cheese / Q000032:analysis / Q000382:microbiology* / Q000592:standards*; D015169:Colony Count, Microbial; D004755:Enterobacteriaceae / Q000187:drug effects; D005520:Food Preservatives / Q000592:standards; D006801:Humans; D006863:Hydrogen-Ion Concentration; D007558:Italy; D009822:Oils, Volatile / Q000494:pharmacology*; D010938:Plant Oils / Q000494:pharmacology*; D011549:Pseudomonas / Q000187:drug effects; D013649:Taste; D013997:Time Factors; D015003:Yeasts / Q000302:isolation & purification
D000890:Anti-Infective Agents; D005520:Food Preservatives; D009822:Oils, Volatile; D010938:Plant Oils